Superfood cauliflower flatbread

Total time: 1hr 20m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 508 Kcal, 21g Protein, 10g Carbohydrates, 42g Fat


  • Cauliflower base
  • 750 g cauliflower, cut into pieces
  • 100 g Sbrinz, finely grated
  • 1 eggs, beaten
  • a little pepper
  • 0.5 tsp salt
  • Topping
  • 70 g blackcurrants
  • 100 g crème fraîche
  • 1 bunch radish incl. greens, radish cut into slices, greens set aside
  • 30 g mixed seeds
  • 0.5 bunch sage
  • 5 tbsp olive oil
  • 1 tbsp water
  • 0.25 tsp salt
  • a little pepper
  • 50 g Sbrinz, coarsely grated
  • To bake
  • 30 g Micro Greens
  • a little sea salt

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  • Cauliflower base

    Blitz the cauliflower in a food processor, season with salt, leave to absorb in a sieve for approx. 30 mins. Use a tea towel to squeeze out any excess liquid from the cauliflower, transfer to a bowl. Mix in the cheese, egg, salt and pepper. Transfer the mixture to a baking tray lined with baking paper, shape by hand into a round flatbread (approx. 28 cm in diameter).
  • Topping

    Spread the crème fraîche on top of the cauliflower base, top with the radish and blackcurrants. Place the reserved radish greens in the food processor along with the sage and seeds, add the oil and water, puree, season, spread on top of the flatbread, sprinkle with cheese.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, garnish with the micro greens, season with salt.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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